Wrapped it in foil and then a towel and popped it in a cooler after letting it rest for 30 - 45 minutes.
The 25% of the flat that was closest to the coal basket was the dryest with the side with no fat cap getting crunchy. Those slices were good, bu the crunchy side crumbled when cutting.
What do folks do to prevent the crunches? I'm wondering if smoking on the grate with the fat cap side down would be a better way to go. Thoughts?
Oh, and there were no complaints from my guests. I just want to work on my technique.
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